Slow Cooker Indian Tacos
An easy slow cooker recipe that gives traditional tacos a decidedly Indian spin. Lentils are seasoned with south Asian spices and then piled onto tortillas with yogurt, cilantro, and if you happen to have it in your pantry, Indian chutney.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 475 kcal
Ingredients
- 1 ½ cups French green lentils
- 2 tablespoons extra-virgin olive oil
- 1 medium diced onion
- 2 medium diced carrots
- 2- inch piece minced fresh ginger
- 2 cloves minced garlic
- 1 small finely chopped jalapeno pepper (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 1 tablespoons tomato paste
- 3 cups vegetable or chicken broth
- 3/4 teaspoon kosher salt
- 8 Corn or small flour tortillas
- Garnishes: roughly chopped cilantro, plain yogurt, favorite Indian chutney
Instructions
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Pick through the lentils to be sure there is no debris or tiny stones.
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Heat the olive oil in a skillet. Add the onion, carrot, ginger, garlic and optional jalapeno. Saute gently for 3 minutes. Add the coriander, turmeric, cumin and curry powder and cook for an additional 2 minutes. Transfer to the slow cooker. Add the tomato paste, lentils and broth and stir well to combine the ingredients.
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Cook on high for 2 ½ hours until the lentils are tender. Add the salt, stir, and taste to see if more salt is needed.
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When ready to serve the lentils, warm the tortillas directly over a gas burner or in a cast iron skillet until just slightly blistered. Store in a clean dish towel until ready to serve. Make tacos by topping a tortilla with a generous spoonful of lentils, a dollop of yogurt, a pinch of fresh cilantro, and if you have it, a dab of your favorite Indian chutney.
Recipe Notes
Very slightly adapted and used with permission from the Zen of Slow Cooking, where you can find an abundance of fabulous slow cooker recipes.